marion Profile - (10646180)

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Home Town: Cobb Island, Maryland, USA
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Member Since: Nov. 2007
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes
I have searched every sauerkraut receipe you have and couldn't believe that there were none that added tomatos! I was brought up on sauerkraut, my grandmother was slavic, but was married to a German and she used pork shoulder, browned before cooking, plenty of onions sliced, sauerkraut and canned tomatos. The tomatos sweeten the sauerkraut without having to add sugar. Mom sometimes used caraway seeds too and then made fluffy dumplings for the first night. After dinner, she would boil small potatoes in their skin, peel them and stick them down in the liquid and sauerkraut along with some hot dogs. This would be refrigerated for a day or two, and then warmed up for a second, but slightly different meal. Absolutely divine. I make this for about 40 people so use pork loin only because it slices more uniformly and I don't have to worry about bones. Also I cook it on top the stove as I will be making so much.

5 users found this review helpful
Reviewed On: Sep. 21, 2011
Creamed Eggs on Toast
We make the white sauce/gravy, toast some bread, slice the eggs on the toast and top with the gravy and some salt and pepper. This was my husbands special Christmas breakfast, but I also learned to make "eggs a la goldenrod" in jr. high school home ec classes. I also use the basic receipe to make sausage gravy and biscuits or chipped beef gravy, only I add the flour to the browned sausage or "frizzled " chipped beef, and cook it awhile stirring often to kind of "toast" the flour, gives a nutty-sweet taste to the gravy, my family loves it, and my step-son who is a chef asked for my receipe to make at the restaurant he works in, so must be good. Thanks for the memories.

7 users found this review helpful
Reviewed On: Apr. 24, 2011
Apple Butter Pumpkin Pie
This is the best pumpkin pie I have ever made. I always thought regular pumpkin pie was too much pumpkin, the applesause cuts this and makes the texture creamier. Everyone just loved it, and it will be our new "special" Thanksgiving and Christmas pie.

2 users found this review helpful
Reviewed On: Jan. 28, 2011
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